Pork and Eel Curry with Red Salad

Name: Pork and Eel Curry with Red Salad
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt; 1 red onion, peeled and finely chopped; juice of ½ lime; 6 scallions, chopped; 1 lb 9 oz/700 g tomatoes, skinned, deseeded, and finely chopped; 1 inch/2.5 cm piece of fresh gingerroot, peeled and grated; 2 lb 4 oz/1 kg shoulder of pork, cubed; 2 fresh red chiles, finely chopped; 2 red onions, peeled and thinly sliced; 1 lb 9 oz/700 g eel, skinned, boned, and cut into pieces; vegetable oil, for frying; 3 fresh plum tomatoes, skinned, deseeded, and finely chopped; 8 garlic cloves, peeled and crushed

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

You can make this dish using just pork, but if you can find fresh eel, do have a go with it. It is delicious.

Ingredients

2 lb 4 oz/1 kg shoulder of pork, cubed
1

Asia
Main course
Gluten-free
Spicy

Method

Prepare the red salad by mixing the onions, scallions, and tomatoes together, then sprinkle over the lime juice and season with salt. Put in the refrigerator.

Heat a little vegetable oil in a large pan and cook the pork to seal it without coloring it. Cover with water and simmer for 50 minutes until tender.

Sprinkle the pieces of eel with salt and add to the pan with the onions,